Black Currant Ice Cream

Ingredients

• 2 egg yolks
• 1 egg
• 70 g sugar
• 1 tbsp Lemon Juice
• 4 tbsp cassis
• 150 g black currants
• 250 g whipping cream
• 1 tsp powdered sugar

Instructions

1. 1.

   Whisk the egg yolks, egg and sugar in a mixing bowl and beat over a hot water bath into a pale custard. Stir in lemon juice and cassis. Wash the currants, pat dry and set aside four stems.

2. 2.

   Strip the remaining berries from their stems and puree them, then fold into the custard. Attach a paper sleeve to each of four 150 ml molds, leaving about 3 cm overhang.

3. 3.

   Whip the cream until stiff and fold it into the cooled custard. Distribute the mixture into the four molds and freeze for 4 hours. Before serving remove the sleeves and garnish with one currant stem each. Dust with powdered sugar.